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Massaman Curry with Whole Grain Rice

served with Crispy Chickpeas with Sesame Seeds, Pointed Cabbage, Cashew Nuts and Coconut Dressing

Coming soon

Contents

Thai-inspired curry with potatoes, tomatoes, coconut milk, cashew, ginger, chili, cumin and cilantro.

Water, coconut milk* (coconut*, coconut water*), pointed cabbage*, cucumber*, whole grain rice*, potatoes*, chopped tomatoes*, chickpeas*, carrots*, sunflower oil*, onions*, lime juice*, cilantro*, CASHEW nuts*, ginger*, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), SESAME seeds*, lemon grass*, salt, corn starch*, sunflower seeds*, garlic*, SESAME oil*, chili flakes*, onion powder*, pepper*, cardamom*, turmeric*, garlic powder*, red curry spice mix*, cinnamon*, cumin*, nutmeg*, cloves*, curry leaves*.

* = organic

Potential allergens: Chili dressing: Sesame seeds. Mix of seeds: Sesame seeds. Massaman curry: Cashew nuts. Cashew nuts.

Nutritionals pr. 100 g Energy: 527 kJ / 126 kcal Fat: 7.1 g Saturated fatty acids: 3.2 g Carbohydrates: 14 g Sugars: 1.2 g Fiber: 1.5 g Protein: 2.7 g Salt: 0.31 g

Instructions

Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Bring a saucepan of slightly salted water to a boil (1L for 2-3 people, 2L for 4-5 people.). Rinse the rice under cold running water and add to the boiling water. Cook for 10 to 11 minutes. Drain and put the rice in a bowl. Add the red chili dressing and toss to combine. Sprinkle with cashew nuts.
  2. Gently heat the massaman curry in a saucepan until heated through.
  3. Heat a frying pan over medium to medium-high heat. Add oil to coat. Add the chickpeas and cook until golden and crispy, 3 to 4 minutes. Transfer to a bowl and add half of the mix of seeds. Toss to combine.
  4. Chop pointed cabbage and cut cucumber into strips. Chop the leaves and tender stems of the cilantro. Put it all in a bowl and add the white coconut dressing and the remaining seeds. Eat with massaman curry, whole grain rice and chickpeas.